Panera Potato Soup Recipe
A creamy, cozy bowl of homemade potato soup that mirrors the comforting Panera favorite — easy to make, packed with flavor, and totally satisfying.
Equipment
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Ladle
Ingredients
- - 4 large russet potatoes peeled and diced
- - 1 medium onion diced
- - 2 cloves garlic minced
- - 4 cups chicken or vegetable broth
- - 1 cup heavy cream
- - 1 cup shredded cheddar cheese
- - 2 tbsp olive oil or butter
- - 1 tsp salt
- - ½ tsp black pepper
- - ½ tsp smoked paprika optional
- - Fresh chives or scallions for garnish
- - Optional: bacon bits sour cream, extra cheese
Instructions
- Heat oil in a large pot over medium heat. Add onions and sauté 5 minutes until translucent.
- Stir in garlic and cook 1 more minute.
- Add potatoes, salt, pepper, and paprika. Pour in broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
- Blend soup to desired consistency using immersion or countertop blender.
- Stir in cream and cheese. Simmer 5 minutes more.
- Serve hot with toppings of choice.
Notes
- For a vegetarian version, use veggie broth and skip bacon
- Store leftovers for up to 3 days in the fridge
- Freezes well for up to 3 months
- Store leftovers for up to 3 days in the fridge
- Freezes well for up to 3 months